Minty Pea Puree is ‘Kiwi As’

I think you would be hard pressed to come up with a more traditional Kiwi meal. Lamb, kumara, and minted peas are all Kiwi as! (If you’re confused here, I’ll clue you in. ‘Sweet as’ is a very common New Zealand slang expression meaning, in effect, ‘I concur that what you propose is good by me.’)

I guess it’s somewhat ironic that this American traveler is posting a quintessentially Kiwi dish on July 4th, but maybe that makes it all the more appropriate. What better way to celebrate my home country than to honor the one in which I’m living for 9 months? Besides, I figure everyone else and their mom in the blogosphere will have an Independence Day themed meal and you can find plenty of red, white, and blue dishes elsewhere. ;)

I created this Kiwi concoction while working & staying at Lake Tekapo Luxury Lodge with John & Lynda. We loved our stay there! The view from the window was a gorgeous milky blue lake surrounded by mountains.

The combination of mint and peas together never crossed my mind before coming to New Zealand. But what a great partnership they make! This recipe is really very simple, but I think that’s part of the allure.

Green peas are loaded with antioxidants and anti-inflammatory nutrients, plus they have a strong fiber and protein content. Add the bright, fresh flavor of mint leaves (which can also help relieve an upset stomach), and you have a perfect pairing.

I felt compelled to include this picture since my husband liked it so much. Said it reminded him of claws. You know, like Wolverine.

(Also, another side note as concerns the food styling and composition in my shots. I am fully aware that this dish would have been far more ‘gourmet’ and ‘Top Chef worthy’ if I placed one tiny dollop of the pea puree under the rack of lamb and served it alone in the  middle of a big plate. But come on, who really eats like that and doesn’t want at least 5 more helpings?? My appetite overruled my styling sensibilities this time. I hope you can forgive me.)

Minty Pea Puree

Ingredients:

Directions:

Saute onion in butter until soft, but not brown. Add peas and hot stock and simmer until peas are soft.

Remove from heat and stir through a big handful of torn fresh mint leaves.

Pour into a blender or food processor and puree until smooth. Season with sea salt and add a drizzle of olive oil.

It may look like baby food, but rest assured that this tastes at least a million times better than what’s in those nasty jars at the store. (It’s no wonder kids grow up with picky taste buds and sugar cravings after being introduced to the world of food on that junk . . . )

What is your favorite way to fix green peas?

This post is linked to Meatless Monday, Slightly Indulgent Tuesday, Real Food Wednesday, Fight Back Friday